Pair this fruit with just about anything
Below are three ways to enjoy fresh strawberries.
Two of the recipes pair the tasty fruit with balsamic vinegar, recipes inspired by the classic Italian dish, Fragole all’ Aceto Balsamico.
The vinegar, aged in special fruitwood barrels, is magical.
The duo can be used as a dessert, serving fresh berries spooned over angel food cake and accompanied with ice cream.
Or, for irresistible appetizers, turn strawberries, sugar and balsamic vinegar into vibrant preserves. Spoon it over chunks of Parmigiano Reggiano or spread it on rustic toast (or crackers) that is topped with soft goat cheese.
And a showy Dutch baby pancake (sometimes dubbed a puff pancake) topped with sweetened fresh berries is a delight, whether served for breakfast or dessert.
Strawberry Preserves with Balsamic Vinegar
Yield: About 2K cups
Ingredients
: 2 cups hulled and quartered fresh strawberries
: 1K cups sugar
: 3 tablespoons balsamic vinegar
: 3 tablespoons water
: For serving: Cubes of Parmigiano Reggiano cheese or toasted rustic bread (or crackers) spread with soft goat cheese Directions
1. In a deep, mediumsize heavy-bottomed saucepan bring strawberries, sugar, balsamic vinegar and water to a boil on high heat, stirring, and skim surface (watch carefully to prevent boil-over). Reduce heat to low and simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until slightly thickened and translucent (you may need to add 5 to 10 minutes). The skimming process can be challenging — just get off as much foam as you can without obsessing — but a little foam left among the berries won’t matter.
2. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, up to 1 month.
3. To serve, place a cube of Parmigiano Reggiano in several spoons placed on a plate or platter (Asianstyle soup spoons or tableware teaspoons). Top with about a teaspoon of preserves. Or, serve atop toast spread with soft goat cheese.
Dutch Baby (Puffed Pancake) with Strawberries Dessert or Breakfast
Yield: 4 servings Ingredients
: 1 pound small ripe strawberries, sliced, about 1K cups
: 2 tablespoons powdered sugar
: 3 tablespoons unsalted butter
: O cup whole milk
: 3 large eggs, room temperature (see cook’s notes)
: O cup all-purpose flour
: Pinch of salt
: Garnish: Additional powdered sugar in a smallhandled sieve
: Garnish: Small lemon wedges or kumquat wedges
Cook’s notes: To bring cold eggs to room temperature, submerge in warm tap water for 5 minutes.
Directions
1. Adjust oven rack to middle position. Preheat oven to 450 degrees. Toss strawberry slices and powdered sugar in medium bowl; set aside at room temperature while preparing pancake.
2. Melt butter in 10-inch ovenproof skillet (preferably cast-iron) over medium high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender, until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
3. Bake in preheated oven until puffed and golden in spots, about 11 minutes. Cut into quarters and transfer each quarter to individual dessert plates.
Spoon strawberries on top.
Dust with additional powdered sugar and place a small wedge or two of lemon or kumquats on the side.
If serving for dessert, you may want to add some sweetened whipped cream. Source: “Bon Appetit Desserts” by Barbara Fairchild (Andrews McMeel, $40)
Strawberries with Balsamic Vinegar, Black Pepper and Ice Cream
Yield: 8 servings Ingredients
: 8 cups fresh ripe strawberries, hulled, quartered if large, halved if medium or small
: 5 tablespoons balsamic vinegar
: 2 tablespoons sugar
: N teaspoon freshly ground black pepper
: For serving: Sliced angel food cake
: For serving: Vanilla ice cream
: Optional garnish: Sprigs of fresh mint Directions
1. One hour before serving, combine strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
2. Place a slice of angel food cake in each dessert bowl. Top with strawberry mixture and a scoop of ice cream. If desired, garnish with a sprig of fresh mint.